Abstract
In the present research work, medium-chain triglyceride (MCT) is used in the preparation of puran poli. Effect of MCT on various attributes likes textural, microbiological, sensory and oxidative stability of puran poli was studied. Use of MCT showed a positive effect on the texture of puran poli without use of hydrocolloids. Texture of puran poli became soft after storage of 15 and 25 days at 25 ± 2 °C and 4 ± 2 °C respectively. Puran poli showed no bacterial growth at both the storage conditions, however, there was yeast and mould growth on Puran poli stored at 25 ± 2 °C after 25 days i.e., 3 × 101 CFU/gm sample, which was safe for consumption as per WHO guidelines. pH showed a marginal change from 6.56 to 6.11 for puran poli stored at 25 ± 2 °C and from 6.62 to 6.33 for puran poli stored at 4 ± 2 °C. Sensory attributes like colour, taste, texture was not affected by the use of medium-chain triglyceride. Overall acceptability of puran Poli was satisfactory for the storage period of 30 days at 4 ± 2 °C.
Keywords: Medium chain triglycerides, Puran poli, Shelf-life, Traditional food, Tricaprylin
Introduction
India has large variety of traditional foods, their preparation and consumption varies with region, climate, culture, local population, agricultural practices, etc. Traditional foods in India are prepared across country. Traditional foods in India often contain some functional ingredients having neutraceutical properties and the way they are prepared enhances these properties. These traditional foods have many body healing properties like strengthening immune system, maintaining blood pressure, maintaining sugar level, weight management, anti-cancer, anti-depressant, anti-ageing etc. (Sarkar et al., 2015). Traditional foods in India are closely related to health. Cereals like wheat is an important source of micro and macronutrients including dietary fibre, non-starch polysaccharides, phenolic compounds having anti-cancer, anti-diabetic, anti-inflammatory benefits to human body (Platel, 2020). Similarly, Pulses find important position in traditional foods of India. Pulses are main source of protein for most of the Indian population taking vegetarian diet. In India mostly cereals and pulses are consumed in various form which serve as a mutual supplement for one another (Platel, 2020), one of such form is puran poli. Puran Poli is a traditional dish which is mainly prepared during festivals in Maharashtra state of India. Puran Poli is made by putting stuffing of Bengal gram jaggery and spices inside the outer covering made from wheat flour kneaded in oil. Puran Poli contains unique combination of cereal and pulses along with jaggery, oil, spices which makes it a food with high nutritional value and increases its importance as a functional food in diet. Each ingredient used in making puran poli has its own nutritional importance. Whole wheat flour serve as a main source of vitamins, minerals, dietary fibre, proteins and various phenolic compounds helps in lowering cholesterol (Platel, 2020; Pooja et al., 2016). Bengal Gram is used along with wheat for puran poli preparation. Pulses are considered to be storage house of important proteins, dietary fibres, and various bio active components which plays a dominant role in various biological activities in human body. Most of the biologically active compound including tannins, flavonoids and phenolic compounds (Kumar & Pandey, 2020). The unique combination of wheat and Bengal gram serve as an important supply house of various essential amino acids in diet. Jaggery is a natural, traditional sweetener made by the concentration of sugarcane juice. It is a traditional unrefined non centrifugal sugar consumed in Asia, Africa, Latin America and the Caribbean. It contains all the minerals and vitamins present in sugarcane juice and that is why it is known as healthiest sugar in the world. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. Spices like cardamom are also used in preparation, cardamom contains terpenes like limonene which acts as an flavouring compound and increases the palatability of dish (Fasoyiro, 2015). Spices like cardamom contains bioactive compounds having antioxidant and anti-diabetic activity (Dubey, 2017; Fasoyiro, 2015). Cardamom also possess properties like anti-inflammatory, it is also used for treating snake venom, the terpenes present in cardamom are useful for heart and liver (Angeline Rajathi et al., 2017). Along with wheat and Bengal gram and spices, oil plays a very important role in preparation of puran poli. Edible Oil is used is preparation of dough for puran poli and also while roasting on a pan so that the puran poli remains soft. If oil is not used puran poli becomes dry and the inside stuffing of puran comes out. In present research, attempt is made to increase the nutraceutical value of the traditional dish of Maharashtra by using medium chain triglyceride. Already the basic ingredients like Bengal gram, Wheat, spices like cardamom are known to have many healthy friendly properties (Platel, 2020) and replacement of edible oil by medium chain triglyceride will be an advantageous as far as health issue is concern, since many people those who are concern about their health ignore eating such traditional food due to presence of oil. There is demand for the healthy alternative for oil/fat. Medium chain triglycerides contain medium chain fatty acids which are esterified to glycerol. Medium chain triglycerides are considered as a neutraceutical having various health benefits as compared to long chain triglycerides found in normal edible oil which are generally used in household cooking. Medium chain Triglycerides undergo metabolism in different way compared to long chain triglycerides due to its unique properties like smaller carbon chain length, they melt at low temperature and gives 8.4 kcal/gram of energy (Marten et al., 2006). Medium chain triglycerides are rapidly available fuel in body and are not stored in body as a fat (Vigen K. Babayan, 1987). Medium chain triglycerides plays an important role in reduction of body weight (St-Onge & Jones, 2002). Medium chain triglycerides also results in less food intake and enhances satiety value of food (Kinsella et al., 2017). Medium chain Triglycerides are also used in weight loss diet, infant foods, malabsorption treatment and for various other neutraceutical and therapeutic applications (V. K. Babayan, 1968). The Present research study is concerned about use of medium chain triglyceride in traditional food of Maharashtra state of India i.e., puran poli and study on effect of medium chain triglyceride on the texture of puran poli, microbial quality and shelf life of puran poli over a period of 30 days. The thorough study of literature showed that there is no such study showing preparation of puran poli using medium chain triglycerides and effect of use of medium chain triglyceride on various properties of puran poli. Hence it gives novelty to the present research work.
Materials and method
Materials
Whole Wheat Flour, Bengal Gram dal, Cardamom, Jaggery were purchased from local market and medium chain triglyceride (Tricaprylin) was manufactured in Lab.
Methods
Preparation of MCT (Tricaprylin)
Tricaprylin was prepared by esterification reaction between glycerol and octanoic acid (caprylic acid) with reaction parameters as molar ratio of caprylic acid: glycerol as 3:4, reaction temperature as 50 °C and catalyst loading as 3%. The detailed procedure on the synthesis and purification of MCT is explained in our earlier work (Jadhav et al., 2022a).
Preparation of puran
250 g. Bengal Gram dal was measured and it was pressure cooked in a pressure cooker with water for 15–18 min. Cooked dal is then taken in a pan and mashed using spoon. To this jaggery and spices are added. This mixture is cooked for 10 min with constant mixing. The mixture is then allowed to cool and crushed in a mixer and a puran is prepared. The consistency of puran was thick and was not leaving mark on finger when touched.
Preparation of dough
Dough was prepared in a dough mixer. 100 g whole wheat flour was taken to this flour, pinch of salt and hot water is added followed with addition of 10 g medium chain triglyceride. Dough is allowed to mix till the development of proper dough.
Method for preparation of puran poli
50 g dough is weighed. The weigh dough is kneaded and rounded for 5 min. A small piece of dough is taken to this and inner stuffing of puran is added. To this 2–3 drops of medium chain triglyceride is added and then rolled using roller in round shape. The round shaped puran poli is roasted on a heated roasting pan/Tawa (Fig. 1). When puran poli is kept on pan / tawa to one side medium chain triglyceride is added with brush and then the puran poli is turned and to other side also medium chain triglyceride is added in a form of small thin layer with brush. It is roasted till the outer crust from each side becomes light brown.
Fig. 1.
Steps involved in preparation of puran poli
Analytical methods
Textural analysis of puran poli
Texture was analysed following the method described by Jadhav et al. (2022d) Food texture analyser (TAXT Plus, Stable Micro Systems, U.K., having load capacity of 50 kg) was used for textural analysis of puran poli. Puran poli was placed centrally on three- point bend rig. The lowermost stationary rig of bend rig probe was 30 mm apart. A trigger force of 10 g was used with the topmost rig lowered from 30 mm distance with a speed of 1.5 mm/s. The texture analysis of puran poli was done after every 5 days till 30 days for both samples stored at 25 ± 2 °C and 4 ± 2 °C.
Microbial analysis of puran poli
Microbial analysis of sample stored at 25 ± 2 °C and 4 ± 2 °C was done after interval of 5 days till 30 days using Total Plate Count. Total Bacterial Count was determined by using Nutrient agar following the method described by Unhale et al., (Unhale et al., 2012). The process was done with the help of laminar air flow in a sterile condition. Dilutions were made up to 10–5 and isolation was done using 1 ml aliquot. The plates were incubated at 37 °C for a period of 48 h and the result was obtained in CFU/g.
Oxidative stability
Oxidative stability of puran poli was estimated by calculating free fatty acids and peroxide values of oil extracted from puran poli. Oil was extracted from puran poli after every 5 days following the procedure described by Jadhav et al. (2022d).
Presence of free fatty acids
Free fatty acid was estimated by calculating acid value of oil extracted from puran poli sample.Acid value was estimated as per standard AOAC Official methods Te 1a-64 (Jadhav et al., 2022b). 1 g of oil sample was taken in a conical flask to this oil sample 20 mL of neutral alcohol was added. Then it was titrated with 0.01 N KOH using phenolphthalein indicator. The acid value was determined using following formula:
The % free fatty acid are calculated (Banani et al., 2015) as
% FFA = acid value/2.
Peroxide value
Peroxide value gives an indication of rancidity in food product. Peroxide value was determined as per the AOCS standard procedure (Jadhav et al., 2022c). 5 g of oil sample was taken in a conical flask, it was mixed with 3:2 acetic acid: Chloroform solution along with 0.5 mL saturated potassium iodide. This mixture was kept in dark for 1 min for liberation of iodine. After 1 min this solution was mixed with 30 mL distilled water and this mixture was then titrated with 0.01 N Sodium Thiosulphate with starch indicator. The following formula was used to calculate the peroxide value of the titrated sample of oil.
pH
pH of sample of puran poli was determined using pH meter (Labman Digital Ph meter, Model number- LMPH 10) following the procedure described by Pooja et al., (2016).
Shelf-life study of puran poli
The shelf-life study of sample stored at 25 ± 2 °C and 4 ± 2 °C was analysed after every 5 days till 30 days. The shelf-life study was examined by checking microbial, yeast/mould growth, sensory evaluation and change in texture of puran poli and pH and oxidation of medium chain triglyceride.
Sensory evaluation
Sensory evaluation was done by the team of 10 experts, for various quality attributes viz colour, taste, texture, eye appealing, and overall acceptability. The sensory was done after every 5 days for 30 days for puran poli stored at 25 ± 2 °C and 4 ± 2 °C. The members were briefed about the required analysis in terms of evaluating the sensory attributes without giving any details on the samples. Between the samples, the members were provided with water so that there was no interference of the tastes of different samples. Both the puran poli stored at 25 ± 2 °C and 4 ± 2 °C were given to panel members for sensory analysis. The sensory analysis was done on a hedonic scale between 1 and 9, where 1 indicates very poor and 9 indicates excellent.
Statistical analysis
In order to check the repeatability of data obtained in the experiments, the experiment was repeated at least 3 times. The data presented in graphs and given in result and discussion sections is average of three values obtained. It was seen that the variation in the values was ± 2% of the reported values as also represented in figures in terms of error bars. Statistical analysis of data was also done using single factor ANOVA using Minitab 16. The results were considered significant for P < 0.05.
Result and discussion
Texture and microbial analysis of puran poli
Texture analysis of puran poli was done after every 5 days for 30 days for puran poli stored at 25 ± 2 °C and 4 ± 2 °C. Firmness of puran poli was tested using food texture analyser. Puran poli was held in middle of clamps and pressure was applied and this force needed to break puran poli was measured. It was observed that the force required for breaking puran poli was decreased after 15 days for puran poli stored at 25 ± 2 °C and the force gradually decreased for puran poli stored at 4 ± 2 °C after 25 days. It can be easily seen from the Fig. 2 that for puran poli stored at 25 ± 2 °C, with increase in storage days after 15 days the softness of puran poli increased and the force required in Newton to break puran poli decreased. The Force required to break the puran poli stored at 4 ± 2 °C marginally decreased after 20 days but the force required at 25 day was very less indicating major change in texture of puran poli which is graphically shown in Fig. 2. The use of medium chain triglyceride showed positive effect in maintaining good texture of puran poli. This may be due to fact that the medium chain triglycerides are saturated and there is no chance of oxidation of medium chain triglyceride and there is no chance of formation of oxidation products which effects the texture of puran poli. The occurrence of softness after 15 days and 25 days in puran poli stored at 25 ± 2 °C and 4 ± 2 °C respectively may be due to formation of hydrogen bonds between carbohydrates present and water making texture soft.
Fig. 2.
Change in texture of Puran Poli stored at 25 ± 2 °C and 4 ± 2 °C
Microbial examination of puran poli stored at 25 ± 2 °C and 4 ± 2 °C was done after every 5 days for 30 days. Microbial load was estimated using total plate count method. There was no bacterial growth on the puran poli stored 25 ± 2 °C and 4 ± 2 °C till 30 days. This may be due to anti-bacterial activity of medium chain fatty acids present in the puran poli as a result of hydrolysis of medium chain triglyceride due to presence of water (Hovorková et al., 2018). The process of hydrolysis results in release of medium chain fatty acid which prevented bacterial growth and extended the shelf-life and keeping qualities of puran poli. Hence, use of medium chain triglycerides in formulation of traditional puran poli showed beneficial effect in terms of texture and prevented bacterial growth.
Presence of free fatty acids
Free fatty acids are formed when the triglyceride structure breaks and fatty acids are released as free fatty acid. This may happen due to hydrolysis in presence of water or may be due to exposing oil at high temperature where ester linkage breaks. Since puran poli is roasted on a hot pan till its outer surface turns brown at high temperature may lead to formation of free fatty acids (Nawar, 1984). Figure 3 shows formation of free fatty acids with increase in storage days. In both the condition when puran poli is stored at 25 ± 2 °C and 4 ± 2 °C there is formation of free fatty acid was seen from 5 days onwards but the amount of free fatty acid present in the puran poli at both storage condition did not increase rapidly when checked after every 5 days till 30 days. There was only marginal increase in the formation of free fatty acids content. Formation of this free medium chain fatty acids, monoglyceride had an antibacterial effect on the puran poli (Silalahi et al., 2014).
Fig. 3.
Formation of FFA in Puran poli
Peroxide value (PV)
Peroxide value gives an indication of rancidity of oil present in food. The peroxide value of puran poli stored at 25 ± 2 °C and 4 ± 2 °C was determined after every 5 days for a period of 30 days. The obtained results are shown in Table 1. As seen from table the peroxide value of puran poli stored at 4 ± 2 °C was constant for first 15 days and after that it showed marginal increase, the initial PV of 0.090 meq/kg increased to 0.098, 0.114, 0.120 meq/kg on 20, 25 and 30 days of storage respectively. The initial PV of puran poli stored at 25 ± 2 °C was constant for first 10 days of storage and then it increased to 0.112, 0.131, 0.158, 0.180 meq/kg on 15, 20, 25, 30 days respectively. The observed changes in the PV at 4 ± 2 °C was marginal whereas puran poli stored at 25 ± 2 °C showed higher value for PV in comparison with puran poli stored at 4 ± 2 °C after 30 days of storage. However, the changes observed in PV was negligible and showed that there were negligible oxidative changes in the puran poli after 30 days of storage and still puran poli was fit for consumption. The oil used in formulation of puran poli was medium chain triglyceride containing medium chain fatty acids which are saturated and are less prone to the oxidative damage as compared with the long chain triglycerides which are usually present in the traditional oil/conventional oil used for preparation of food. Hence, use of MCT gave a good oxidative stability to puran poli.
Table 1.
Changes in peroxide value of puran poli stored at 25 ± 2 °C and 4 ± 2 °C
| Storage days | 25 ± 2 °C | 4 ± 2 °C |
|---|---|---|
| 0 | 0.090 ± 0.01 | 0.090 ± 0.01 |
| 5 | 0.090 ± 0.01 | 0.090 ± 0.01 |
| 10 | 0.090 ± 0.01 | 0.090 ± 0.01 |
| 15 | 0.112 ± 0.01 | 0.090 ± 0.01 |
| 20 | 0.131 ± 0.01 | 0.098 ± 0.01 |
| 25 | 0.158 ± 0.01 | 0.114 ± 0.01 |
| 30 | 0.180 ± 0.01 | 0.120 ± 0.01 |
pH
pH of puran poli was measured for puran poli stored at 25 ± 2 °C and 4 ± 2 °C after every 5 days for one month. The pH of puran poli obtained is summarized in Table 2. The pH of puran poli stored at room temperature decreased to 6.11 from 6.56. The pH of Puran Poli stored at refrigeration temperature also showed decrease in pH from 6.62 to 6.33. The change in pH was marginal and puran poli were good for consumption even after 30 days as far as pH of puran poli is concerned.
Table 2.
Change in pH of puran poli stored at 25 ± 2 °C and 4 ± 2 °C
| Storage days | 25 ± 2 °C | 4 ± 2 °C |
|---|---|---|
| 0 | 6.56 ± 0.01 | 6.62 ± 0.00 |
| 5 | 6.53 ± 0.00 | 6.58 ± 0.01 |
| 10 | 6.44 ± 0.00 | 6.54 ± 0.02 |
| 15 | 6.36 ± 0.01 | 6.49 ± 0.01 |
| 20 | 6.24 ± 0.02 | 6.38 ± 0.01 |
| 25 | 6.19 ± 0.01 | 6.34 ± 0.00 |
| 30 | 6.11 ± 0.01 | 6.33 ± 0.01 |
Shelf-life study of puran poli
Shelf-life study of puran poli was studied for 30 days at 25 ± 2 °C and 4 ± 2 °C. Shelf-life study was evaluated by checking microbial growth, yeast and mould growth, change in texture and change in pH of puran poli, formation of free fatty acids, development of rancidity in puran poli. The microbial growth in terms of bacterial was checked by utilizing nutrient agar. There was no bacterial growth seen on puran poli stored at room temperature and on puran poli stored at refrigeration temperature. This was due to formation of free fatty acid by hydrolysis of medium chain triglycerides and at high temperature the ester linkage could have broken down and the medium chain fatty acids were released. These medium chain fatty acids formed have anti-bacterial activity (Hovorková et al., 2018; Silalahi et al., 2014). Yeast and Mould growth was determined by using Potato Dextrose agar using Total plate Count Method. Puran poli sample was checked for yeast and mould growth after every 5 days for a period of one month. There was no yeast and mould growth on puran poli sample kept at 4 ± 2 °C till 30 days. But in case of puran poli kept at 25 ± 2 °C, there was growth of yeast and mould after 20 days. Total yeast and mould count at 25 day and at 30 day was 3 × 101 and 7 × 101 CFU/g sample respectively. The obtained result showed that puran poli was still good for consumption, since as per World Health Organization guidelines count of yeast need to be less than 1 × 104 CFU/ g Sample (Sakhale & Kapse, 2012). The puran poli stored at 25 ± 2 °C and 4 ± 2 °C showed negligible changes in the peroxide value indicating higher oxidative stability. Hence there was no issue of rancidity of puran poli for 30 days, since medium chain triglyceride contains medium chain fatty acids which are saturated and less prone to oxidative damage or rancidity. There was not much change in the pH of puran poli stored at 25 ± 2 °C and 4 ± 2 °C. Both were suitable for consumption till 30 days. There were textural changes in puran poli stored at 25 ± 2 °C after 15 days. The force required to press the puran poli decreased after 15 days, indicating that the texture became more and more soft. The textural changes were seen after 25 days in puran poli stored at 4 ± 2 °C. But still both the puran poli were safe for consumption, only they were less eye appealing after 15 and 25 days for puran poli at 25 ± 2 °C and 4 ± 2 °C.
Sensory evaluation
Sensory evaluation was done by team of 10 experts keeping in mind following quality attributes like colour, texture, taste, eye appealing, over-all acceptability. 9 point hedonic scale was used for the sensory evaluation (Stone et al., 2012). The sensory evaluation in of puran poli stored at 25 ± 2 °C and 4 ± 2 °C is shown in Figs. 4 and 5 respectively.
Fig. 4.
Sensory evaluation of puran poli stored at 25 ± 2 °C
Fig. 5.
Sensory evaluation of puran poli stored at 4 ± 2 °C
Conclusion
MCT proved to be a healthy alternative to be used in preparation of puran poli which is traditional dish of Maharashtra state of India. MCT positively affected texture which appeared to be eye appealing and firm till 15 day and 25 days for puran poli stored at 25 ± 2 °C and 4 ± 2 °C respectively without use of any hydrocolloids. Since medium chain triglyceride contain medium chain fatty acids, the hydrolysis of ester bond at high temperature released free medium chain fatty acid which showed anti-bacterial effect and there was no bacterial growth found on puran poli stored at 25 ± 2 °C and 4 ± 2 °C. However, there was growth of yeast and mould on puran poli stored at 25 ± 2 °C after 25 day. It was 3 × 101 CFU/g sample, which was acceptable as per WHO and puran poli was safe for consumption. There was no yeast and mould growth found on puran poli stored at 4 ± 2 °C. The puran poli showed good oxidative stability as indicated by peroxide value which marginally increased from initial PV of 0.09–0.12 meq/kg and 0.18 meq/kg at 4 ± 2 °C and 25 ± 2 °C respectively. pH of puran poli showed only marginal change from 6.56 to 6.11 for puran poli stored at 25 ± 2 °C and 6.62 to 6.33 for puran poli stored at 4 ± 2 °C. Hence, use of MCT in formulation of traditional foods like puran poli provides health-friendly alternative to traditional oils and positively benefits in terms of texture, oxidative stability, microbial growth and sensory attributes.
Acknowledgements
Author is thankful to Department of Science and technology, Government of India for providing DST- Inspire fellowship for doing doctoral research.
Author contributions
HJ carried out the experimental work and wrote the MS; UA supervised the work and corrected manuscript.
Funding
Author is thankful to Department of Science and technology, Government of India for providing DST- Inspire fellowship for doing doctoral research.
Declarations
Conflict of interest
The authors confirm that they have no conflicts of interest with respect to the work described in this manuscript.
Ethical approval
Not applicable.
Consent to participate
Not applicable.
Consent for publication
Not applicable.
Data availability
Not applicable.
Code availability
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Footnotes
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